Monthly Archives: July 2015

#NationalBagelfestDay

This is NOT to be confused with National Bagel Day, which was back in February. Excuse me, the mountains of snow had me otherwise occupied then.

Lately there’s been a  little push back to all these daily  ‘holidays’ .Who says it’s a holiday? Why so many?

But Bagelfest Day actually has some juice behind it, although bagels are better with cream cheese and lox then juice:

Murray Lender.

FILE - In this July 24, 1998 photo, Murray Lender kisses the world's largest bagel while baker Larry Wilkerson, left, and Lender's Bagel Bakery manager Jim Cudahy watch after the weight of the bagel was revealed during Bagelfest in Mattoon, Ill.  Murray Lender, who helped turn his father's small Connecticut bakery into a national company that introduced bagels to many Americans for the first time, has died in Florida. He was 81. Lender's wife, Gillie Lender, tells The Associated Press that her husband died Wednesday, March 21, 2012 at a hospital in Miami from complications from a fall he suffered 10 weeks ago. The couple lived in both Aventura, Fla., and Woodbridge, Conn.  (AP Photo/Journal Gazette, Doug Lawhead)

FILE – In this July 24, 1998 photo, Murray Lender kisses the world’s largest bagel while baker Larry Wilkerson, left, and Lender’s Bagel Bakery manager Jim Cudahy watch after the weight of the bagel was revealed during Bagelfest in Mattoon, Ill. Murray Lender, who helped turn his father’s small Connecticut bakery into a national company that introduced bagels to many Americans for the first time, has died in Florida. He was 81. Lender’s wife, Gillie Lender, tells The Associated Press that her husband died Wednesday, March 21, 2012 at a hospital in Miami from complications from a fall he suffered 10 weeks ago. The couple lived in both Aventura, Fla., and Woodbridge, Conn. (AP Photo/Journal Gazette, Doug Lawhead)

Murray Lender began this celebration back in 1986.

Because of Murray Lender many of us have bagel memories…..because he sold them frozen, so a bagel could be in any supermarket freezer, not just at the local bagel shop.

bagels Lenders plain

And of course, once bagels got in the All-American kitchen, the All-American fiddling followed….

Bagel Pizza - the hole in the center is a real design flaw with HOT melted cheese.

Bagel Pizza – the hole in the center is a real design flaw with HOT melted cheese. Stick to English Muffin Pizzas!

And then the bagels themselves were fiddled…..

Fiddlebow Knife and Bagel slicer

Fiddle-bow Knife and Bagel Slicer

and then the bagel types were fiddled….

Once a Blueberry enters, I'm pretty sure it's no longer a bagel.

Once a Blueberry enters, I’m pretty sure it’s no longer a bagel.

To celebrate this holiday I had breakfasted at my fave coffee shop on a pumpernickel bagel with bacon scallion cream cheese, a combination I first tried at the urging of a friend who had steered to really good food in the past. Not traditional, but excellent good.

Murray lender even got bagels on the Tonight Show with Johnny Carson

Murray Lender even got bagels on the Tonight Show with Johnny Carson

Murray Lender didn’t just make the bagels – he made the commercials for them .

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Filed under The 1980's

Bean Town

Another Saturday night  in

National Baked Bean Month

here a deep breath away from Bean Town.

Random Fun Facts (and/or factoids) :

Boston became Bean Town as a branding ploy in 1907bean-town-origin-sticker An article in the April 25, 1907 Boston Globe describes the sticker:

“The sticker is in the form of an irregular seal about 1-3/4 inches in diameter, the lettering and design being in embossed white and the background a brilliant red. In the center of the seal appears a typical Boston bean pot surrounded by two clasped hands, the two signifying the fact that Boston will not only be ready to extend the ‘glad hand’ to the homecomers during the reunion week, but that there will be something more substantial in the way of entertainment than a mere greeting.”

This was not popular in every quarter of the city – beans were seen as being somewhat ‘common.’

And not Boston Common common….

“Boston Common (2014) IMG 2995” by Billy Hathorn – Own work. Licensed under CC BY 3.0 via Wikimedia Commons

Far too ordinary common.

 But wait – there’s more……

On August 11-16, 1890, the Twenty-Fourth National Encampment of the Grand Army of the Republic, a Civil War veteran’s reunion, took place at Boston. The Beverly Pottery Company of Beverly, Massachusetts supplied thousands of small ornamental bean pots as souvenirs for the troops, and this helped to make the bean pot a symbol for the City of Boston.

So, it seems that Beverly, Mass and Boston can duke out who was Bean Town first…

Meanwhile in 1910

And this is good old Boston,

The home of the bean and the cod.

Where the Lowells talk only to Cabots,

And the Cabots talk only to God.

-John Collins Bossidy

Sometime in the 1930’s

beanpot candy

These little candies – Boston Baked Beans – were available.

Which aren’t beans at all, they’re peanuts (which are legumes, which make them broadly bean family….pretty clever, candy-maker!) and a spicy cinnamon candy coating. These were among my favorites to find in my Trick or Treat bag at Halloween.

In December of 1952,

Boston Arena was the site of the first Beanpot Hockey Tournament

beanpot hocky poster In 1959 The Pot Shop opened on Boylston Street.

No, not THAT kind of Pot Shop…. Cannabis_sativa_leaf_Dorsal_aspect_2012_01_23_0830THIS kind of Pot Shop

PotshopBoston Vincent Zarrilli1959

Vincent Zarrilli, 1959

with THESE kind of Pots.

with THESE kind of Pots. The Official  Beanpot of Boston, saith the Chamber of Commerce in 1962.

And last, but certainly not least, THESE Boston Baked Beans….

Unwrapped went to visit here

Unwrapped (Food Network) went to visit here

And one last Boston Baked Bean….

Beans on Toast

Beans and Egg on Toast

Beans and Egg on Toast

My niece has been adding baked beans to her eggs and toast. Beans, not only great for supper, but also great for breakfast!

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Filed under New England

Dog Days, Dogs’ Day

The cat will mew and dog will have his day.

Hamlet. Act 5, Scene 1,line 277

It’s the Dog Days. That means the Dog star – Sirius – is in ascent.

But  also

July 23rd is National Hot Dog Day.

And there are plenty of those dogs to choose from.

Chili dog

Chili dog

Chicago style dog

Chicago style dog

The Danger Dog - and yes, that is bacon wrapped around the dog surrounded by cheese

The Danger Dog – and yes, that is bacon wrapped around the dog surrounded by cheese

The Fenway Frank - notice the absence of frou- frou.

The Fenway Frank – notice the absence of frou- frou.

This is the photo from the Old Tyme Kayem, official suppliers of the Fenway Frank

This is the photo from  Kayem, official suppliers of the Fenway Frank

On the Kayem website (under recipes, no less), this:

Instructions

Like the Red Sox, the Fenway Frank is a hometown staple, and a game wouldn’t be the same without one of these franks in your hand. As with many parts of the park, the Fenway Frank got a facelift in 2009; as Kayem became the new source of the franks. These signature blended franks are meaty, juicy with a touch of smoke and garlic. Just like the park itself, this flavor doesn’t need to be covered up. While a list of basic topping is available, diehards will skip them altogether; maybe allowing a slight touch of mustard to these beef franks and steamed New England Style split top roll.

and then there’s THIS hot dog…..

https://www.youtube.com/embed/GhIaaCdKOdg” target=”_blank”>Fido is a Hot Dog Now

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Filed under Recipe, Summer

Birthday Casserole

Because a certain someone has a BIRTHDAY TODAY …and one of his ulterior motives to help me with the technical aspects of a blog was to have access to his favorite recipes….another of Grandma B’s recipes.

Mrs. Granatowicz’s Casserole

(Mrs. G was a LEIGH, NEBR- neighbor-)

A JACOB Favorite

1 ½ lbs. hamburger

1 C chopped celery

1 C chopped onion

2 Tb Oil or Butter

1 sm can mushrooms chopped

1 can cream of mushroom Soup undiluted

1 can cream of Chicken Soup undiluted

1 can Chinese Noodles

  1. brown onions & celery in butter
  2. mix soups together Add the above to soups.
  3. brown hamburger , then add #1 & 2

You can add ½ can bean sprouts or/& water chestnuts. I usually DO NOT. Also, you can leave out the can of mushrooms – I usually use these.

  1. Place in casserole
  2. Top w/ Chinese Noodles.
  3. BAKE 350° for 25 to 30 MIN – until heated through. I have a friend who uses Chicken in place of hamburger.

From Jeanette Burrey, I didn’t date the year she gave me the box, but this was in the box….

Back in the day, Chinese noodles meant one thing - THESE things. Now, there's quite a variety of noodles called Chinese

Back in the day, Chinese noodles meant one thing – THESE things. Now, there’s quite a variety of noodles called Chinese, but these are the one I’m talking about today

The beauty of this casserole is that it is also a last minute Express Lane Special. I usually have celery and onions on hand, it’s the hamburger and the soups – the crema – and the noodles that I need to grab and go. One short list, 10 items or fewer.and a quick mix up and pop in the oven once home. A salad and a bowl of fruit….even better if it’s pineapple chunks you eat with toothpicks or a mango, cut up hedgehog style – OK, 2 more things to pick up.

Open can, pour into a bowl, stick some toothpick in the hunks, happy child at the end of a meal

Open can, pour into a bowl, stick some toothpick in the hunks, happy child at the end of a meal

cut in half, discard pit (or try to root it - I got a little shoot growing out once, but then the cats played wit it one night...)and then cut slices one and and across but not through the skin - pop up and serve...with extra napkins  - mangoes are JUICY

cut in half, discard pit (or try to root it – I got a little shoot growing out once, but then the cats played wit it one night…)and then cut slices one and and across but not through the skin – pop up and serve…with extra napkins – mangoes are JUICY

Jacob and me

Happy Birthday!

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Filed under 1990's, Birthday, Recipe

OOEY-GOOEYS

Hot Time, Summer in the City, Back of my neck….

Oh, right – I’ve never really lived in ‘The City’ 

except for a few brief months after I was born.

So I don’t remember, City isn’t part of my story.

But Hot Time, Summer is.

In the olden days, the days of my childhood and youth, air-conditioning was an Act of God. When the temps went up, up, UP no machine made you cool, you made yourself cool.

Cool was a state of mind.

Cool was something we all wanted to be.

Cool was something you found at the beach.

When I was in high school, the

Bain de Soleil St. Tropez Tan

was cool.

This was the tan we ALL wanted. There was essentially no such thing as pale or sunblock.

This was the tan we ALL wanted. There was essentially no such thing as pale or sunblock.

So we went to the beach to get it. Not to St. Tropez….we lived near Cape Cod.

Old Cape Cod.

OCC Patty page

Click HERE to hear.

And I remember that Judith got to use the car and we piled in, with our quarters  for gas money (Was this the year it went up to 35 ¢  a gallon? Darn you OPEC, ruining our all-American fun) and our Ban de Soliel and our towels and Sun In.

The lightened hair wsa SOOOO great against the dark tan. I've got fair Irish skin, so I don't tan, I burn, and burnt for years before sunBLOCK was generally available.

The lightened hair was SOOOO great against the dark tan. I’ve got fair Irish skin, so I don’t tan, I burn, and burnt for years before sunBLOCK was generally available.

And food – sandwiches, the later emphasis to be SAND-wiches, chips and and crackers and cheese and cookies and oranges and apples and – well, we never went hungry, and we often ate before we left and ate again when we got home, but one time, when the traffic was backed up before the Bridge and the radio was playing loud and HOT and  we were on the road forever and a day and not even on the Cape – yet ….

Sagamore Bridge, joining Cape Cod to the mainland over the Cape Cod Canel

Sagamore Bridge, joining Cape Cod to the mainland over the Cape Cod Canel

Carol had made a sweet treat full of butter and sugar and some nuts and Graham crackers and a little more butter to hold it altogether. Betty Crocker had a name for these confections, but as we ate them in the car in the heat in the traffic, licking them off our fingers and hands and wrists and possibly arms so that the Bain de Soliel and sugar were all part of the same experience, they were re-christened

OOEY-GOOEYS.

Because they were. And they were good. They were a taste memory of Summer good.

OOEY-GOOEYS (!)

½ Cup butter

1 (1 oz) square unsweetened chocolate

¼ cup granulate sugar

1 tsp vanilla

1 egg, beaten

2 cups graham cracker crumbs

½ cup chopped nuts

¼ cup butter

1 Tbsp milk or cream

2 cups sifted confectioners’ sugar

1 tsp vanilla

1 ½ squares (1 ½ oz) unsweetened chocolate

  1. Melt ½ cup butter and 1 square chocolate in saucepan.
  2. Blend gran. Sugar, 1 tsp vanilla, egg, crumbs, and nuts into butter chocolate mixture.
  3. Mix well and press into ungreased baking dish, 11 ½ X 7 ½ X 1 ½” OR 9 X 9 X 1 ¾”.
  4. Mix ¼ cup butter, milk, confectioners’ sugar and 1 tsp vanilla.
  5. Spread over crumb mixture.
  6. Melt 1 ½ square chocolate and spread over chilled filling.
  7. Cut before firm.

Makes about 2 dozen squares.

(Finger Linkin’ Good from Carol Bumpas with thanks to Betty Crocker)

Betty Crocker, circa 1972., so this would be the Betty to thank. And Carol, who recorded and shared the recipe on a 3x5 in her precise  and neat handwriting, God bless her.

Betty Crocker, circa 1972., so this would be the Betty to thank. And Carol, who recorded and shared the recipe on a 3×5 in her precise and neat handwriting, God bless her.

In no way is this Ooey-Gooey to be confused with another, more recent Ooey-Gooey:

ooeygooeybuttercakemixPaula Dean

A box mix might be Ooey, and if it’s Paula Dean I don’t doubt the gooey, but this is NOT the original Ooey-Gooey.

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Car O’Beans

The Bean 11 RH 22

The Bean 11 RH 22 – this is not the Car O’ Beans, but rather the Bean Car. They are not the same thing, although they could be confused.

An invitation to a family cookout on a Saturday in the Summer – what to bring? what to bring? It should be something that

  1. Can be made ahead
  2. Travels well
  3. Tastes really good
  4. Family approved
  5. and Plays nice with other  cook-out food.

My favorite go-to take-away dish of the time:

Boston Baked Beans

recipe by none other than Julia Child, and made in a slow cooker, no less.

Easy-peasy.

Mixed everything up the night before. Remember to plug in the plug. Everything bubbling on schedule. Remember to put the beans in the car – the brand new, the first and only owner being me, me , ME, new car. Complete with new car smell.Tried out several places for the beans – in the end they fit snug and well in shotgun seat. I put the safety belt across. Time to go!

I drove the many miles, crossed town line after town line to get there. Turned into the drive, which has quite a slope. Went up the hill and then had a little physics lesson:

For every action, there is an equal and opposite reaction.

action-reactionTurning off the slope into the flat parking place = slop of beans into the car.

NEW car smell….shades of the Great Molasses Flood of 1919

450px-BostonMolassesDisaster

The smell of it, not the mess of it. A small shadow of the mess of it.

I thought of Saturday nights and Boston baked beans, whenever it was warm or I turned on the heat while I owned that car. I owned that car until it was an old car.

BOSTON BAKED BEANS

SLOW COOKER, JULIA STYLE

2 quarts of beans serve 6-8 or (double)

4 quarts of beans to serve 12-20.

6-8 (1#) oz salt pork

This is what the salt pork should look like after it's blanched. Salt pork is salted but not smoked,and the same part of the pig as bacon.

This is what the salt pork should look like after it’s blanched. Salt pork is salted but not smoked,and the same part of the pig as bacon.

2 (4) cups small white beans

Navy beans, soldier beans, pea beans - small white beans

Navy beans, soldier beans, pea beans – small white beans

4 (8) cups water *you’ll need to check and possibly add a little more later

1 ½ tsp (1TBL) salt

1 (2) cup finely diced onion

2 (4) finely minced garlic cloves

¼ (½) cup dark unsulfured molasses

grandmas_molasses

2 (4) TBLS Dijon or spicy brown mustard (secret ingredient)

½ tsp (1) ginger

Fresh ground black pepper

  1. Blanch the salt pork: put the salt pork into strips against the rind, simmer for 10 minutes water; drain and add to the slow cooker. (see illustration above)
  2. Add all the other ingredients, mix together.
  3. Turn slow cooker to high.
  4. When bubbly through, turn to low for 12-14 hours.
  5. Check every now again – * if the beans are soaking up the water, add more. If they seem soupy enough, leave them be.
  6. When they’ve turned a dark reddish brown, they’re done. Season with salt and pepper.
  7. The smaller amount doesn’t really take less time to cook. If you cook beans on high It will take less time, but you won’t have that luscious partial bean breakdown that makes the BBbeans so thick and good.
  8. Made be made a day or more ahead and reheated.

Adapted from Julia Child’s The Way to Cook. Alfred A Knopf, Inc. 1989. p. 335.

waytocookJC

Hamilton-Beach---Slow-Cookers---5-Qt-Stay-Or-Go-Sc---Red_1368322

Years later – 2011, in fact – I saw this slow cooker on a supermarket shelf the week before Christmas. It was marked down and I bought it. Just like that. It wasn’t even on my wish list, much less my shopping list. LOOK at those clips to lock the lid! NO MORE SLOP ON THE SLOPE.

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Filed under 1990's, Recipe, Summer

Hill of Beans

July is not only National Hot Dog Month – it is also

National Baked Bean Month!

and July 23rd is

National Baked Bean Day

July 13 was Beans ‘N Franks Day, which seems to be more corporate then National as ‘holidays’ go.

beanie weenies

Canned beans? Check. Canned Hot Dogs? Check. I thought Beanee Weenees were a Saturday Night Live sketch, not a product on the grocer’s shelf.

Back to the beans…… Boston Baked Beans are not entirely uncommon for a Saturday night in these parts, cooked with hot dogs, although some people call the dogs Franks and I never knew anyone one who said ‘weenie’ without being sarcastic. But the question is:

Which bean?

and then

What’s so Boston about them?

(That is 2 questions….that’s the problem with questions – one leads into another.)

First question – It’s hard to tell what beans are used in the cans of beans, and cans of beans are perfectly acceptable, but they must be the right can. Canned beans are fine if they are

  1. on sale (cheaper then cheap is honorable here)
  2. somewhat doctored to make them to taste the way you think beans should taste.

These ‘fixin’s might include (and are not limited to):

  • Nowadays, one must add BACON, which could defeat the cheaper then cheap feed purpose.
  • Maple syrup or brown sugar are often suggested, but are getting away from the Boston thing
  • Ketchup is also a departure from Boston, but if it makes your mouth happy, then go there.
  • A little mustard mixed into the mix – be it Frenches yellow or Guldens Spicy Brown or a little mustard powder
  • A splash of apple cider vinegar. This is NO PLACE for wine vinegar, white distilled vinegar, balsamic vinegar, flavored vinegar….APPLE CIDER VINEGAR. It can be added to the pot (when no one appears to be looking) . A cruet of vinegar should be on the table whenever beans are served.
Cruet for the table.

Cruet for the table. For Apple Cider Vinegar. To each his own.

With canned beans it’s OK to have favorites…

beans bmcan

B & M – made in Maine (which used to be part of Massachusetts, so has total Boston cred)

Van Camps another canned baked bean

Van Camps another canned baked bean, baked beans being the operative words.

Bushes Beans are a sponsor of the US Dry Bean Convention, to be held in Boston (natch) July 18-21. I guess everyone wants to be home to celebrate National Baked Bean Day

Bushes Beans are a sponsor of the US Dry Bean Convention, to be held in Boston (natch) July 19-21. I guess everyone wants to be home to celebrate National Baked Bean Day.

As for the Boston part….

BostonSeal

‘Boston Condita AD 1630″ means that Boston was founded in 1630. The motto is taken from 1 Kings viii: 57. It is translated as “God be with us as he was with our fathers.” Boston was incorporated as a city in 1822. Even though it called itself a citie on a hill, it was really a town. O, Politics!

Boston Baked Beans are

  1. Baked – there’s that whole brick oven notion….hence the bean pot motif:
    1. beanpot
  2. Flavored with molasses.
  3. include salt pork.
  4. or candy coated peanutsBBBcandyThere is also a whole origins mythology; beanhole backstory, which is frankly –  a hill of beans
Bogart. Bergman Casablanca

“Hill of Beans: Casablanca with Bogart and Bergman. Watch the movie. If you’ve already seen it, play it again.

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Filed under New England, Summer, Supper

Collard Greens

Kale, Kale, Kale

Kale Pesto.

Kale Chips.

Guac-KALE-mole (and no outcry in the New York Times? Puh-leeze!)

Kale this and Kale that yadda yadda do da.

Kale-Bundle

You’d think it was the only leafy green in the world.

I’m not a kale hater, but it’s NOT the only green in the Garden.

Last week, my head was turned by….

Collard Greens.

collards

Back in the day, the English called these pretty babies Coleworts. ‘Collards’ is a dialectal variation of the word, the variation that stuck.

Great, big, beautiful, cut that very morning collards. A foot long in leaf and nearly as wide.

collardgreens

Hello, beautiful.

Collards are the the Jan Brady of the Greens World.

jan_brady_000067

“Marcia Marcia Marcia” – just like collards say “Kale Kale Kale”

They do not make the back cover of Cook’s Illustrated. Their Spokes-model is Huck Finn. They are not artisanal. No one seems to be making Guac-Collard-mole, thank you, thank you very much.

Any how,

at the Plymouth Farmer’s Market  I saw a bunch of collards greens, among many bunches of collards

……my eye was caught.

My thoughts were spinning .

Like “Where the heck is my Victory Garden Cookbook? Collards and Rice would be very nice.”

Collards and Rice, easy-peasy to make. Collards, rice and chicken broth.

AND I had just made broth by tossing a rotisserie chicken carcass into the slow cooker with assorted bits and bobs of veggies too few or too far gone to otherwise be on the table, which then got to give up their goodness before they gave up the ghost.

Collards and Rice is really simple. Heat broth, add rice, add chopped collards and cook until done.

But I also don’t have my own pots and pans and bowls right now, so I need some measurements and proportions to work with. A little Google time online, and sure enough, someone else had adapted this same recipe, so this is my adaptation of another adaptation:(Collards and Rice: A Magical Combination  November 8, 2010 by http://www.sunsetparkcsa.org/?p=94)

Collards and Rice
Adapted from The Victory Garden Cookbook

Serves 6-8

4 cups chicken broth  (you can use water, or only part broth or add a piece of bacon or 2 or add a little butter)
2 cups long-grained white rice
6 cups loosely packed cups cleaned and chiffonade  raw collard leaves – cut out the ribs roll and slice. If the leaves are really big, randomly hack away. they shrink in the cooking. I put the cut bits in a big bowl and measured them out by the handfuls…6ish handfuls = 6 cups in my world today.

Chiffonade1

Freshly ground pepper

Boil broth; add rice. Bring back to a boil. Stir and add the collards, handful by handful, stirring constantly. Cover, bring to a boil, reduce heat, and cook until the rice is done, approximately 20 minutes.

sriracha_the_worlds_coolest_hot_sauce_0

Rooster Sauce

Season to taste. (this is where the pepper comes in. Or Tabasco or other hot pepper sauce .I’m loving Rooster sauce right now)

I love this book - Marian Morash is wonderful!

I love this book – Marian Morash is wonderful!

 

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Filed under Influencers, Recipe, Summer

Shore Dinner

See Food. Sea Food. See Food.

clara_peeters-eggs

This painting and the header image are both Clara Peeters paintings – both painted between 1635 and 1640 in Holland

Shore Dinner, 17th century Dutch style – Lobster, crab, shrimp, butter and cheese, eggs and salt, bread and rusk.

Some sort of dipping sauce in the saucer.

Beer, in the bowl (I’m assuming this – but it goes with this meal.)

Life is good, even still life.

This is an American lobster - lobsters in the paintings are European lobsters

This is an American lobster – lobsters in the paintings are European lobsters

This is a European lobster on the rocks

This is a European lobster on the rocks

This is Rock Lobster, the type of lobster you might expect to find in Plymouth, what with the rock and all...

This is Rock Lobster, the type of lobster you might expect to find in Plymouth, what with that Rock and all…

Crabbe or Lopster boiled.

Take a crabbe or a lopster, and stop him in þe vente with on hire clees, and seth him in water, and no salt; or elles stoppe him in þe same maner, and cast him in an oven, and bake him, and serue him forth colde. And his sauce is vinegre.

(Take a crab or lobster and stop him in the vent with her own claws, and seeth him in water, and no salt; or else stop him in the same manner, and cast him in an oven, and bake him, and serve him forth cold. And his sauce is vinegar).

Basically – keep the creature from hurting you and get him in some hot water pronto OR  – and unless you have a woodfired oven, preferably outdoors –  toss him into a hot oven until done.)

Warning – the lobster will have a few moments of being able to wander for the oven version – don’t try this in an electric or gas fixture, even a small chicken lobster could harm your appliance with those claws.

– Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

this recipe (and many more!) from the webpage All Goode Cookery Recipes

  • Vinegar is a good sauce – vinegar mixed with fresh ground pepper is also good.
  • Mustard is also good on sea food and keeps things balanced in a 17th century sort of way.

Today’s post is fueled by a Sea Salt Carmel Latte at Kisakdee Coffee Company

I took this from flickr - the sea salt makes the foam a little wrinkly, but GOOD

I took this from flickr – the sea salt makes the foam a little wrinkly, but GOOD

I'm at the table just inside the window on the chair side - hearing the country (ish) band playing next door and watching the Harleys on parade - and at parade rest as the riders go in to the bar next door with the band...

I’m at the table just inside the window on the chair side – hearing the country (ish) band playing next door and watching the Harleys on parade – and at parade rest as the riders go in to the bar next door with the band…

 

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Filed under Dinner, Recipe, Summer

Hot Dog!

July is National Hot Dog Month!

bogie dog steakA hot dog at the ball park is better than steak at the Ritz. – Humphrey Bogart

UNLESS…he said…

bogie dog rbI, for one, am sticking by the HOT DOG…

bogie-hot-dog

because this is sooo about the hot dog – not the steak or roast beef or even the Ritz

Saturday night is traditionally Franks and Beans night  ’round these parts. (’round these parts? Have I been listening to too much country music??)

beans BM

Beans. Boston Baked. OK, they come in cans,too, but the jar is shaped like a bean pot. A deep breath away from twee.

This a 2 gallon bean pot from the Pot Shop in Boston - this makes 5 pounds of beans...thats a lotta bean!

This a 2 gallon bean pot from the Pot Shop in Boston – this makes 5 pounds of beans…that’s a lotta bean! But it’s hot dog month, so the beans will have to keep. Is there a National Baked Bean Month – or even a Day? Later.

We are having Franks and Beans (ok – and some leftover potato salad) because I found some Maple Leaf Franks….

Just like Uncle Al used to make.

Except this batch all the dogs were pretty much the same….not that that’s a bad thing.

maple-leaf-top-dogs-original-wieners_483And I also found the turn of the last century recipe for the Frankfort Sausages that I made in a workshop that was TEN years ago, where does the time fly?

FlyingPigs

Time flies, Pigs fly…need some pigs for making hot dogs.

FRANKFORT SAUSAGES

Ingredients. – 2 lbs. of tender, lean pork, 1 lb. of fat, mace, coriander seeds, sauce, claret, sausage skins.

Mode. – Chop both the lean and the fat very fine, add the other ingredients to taste, mix to the consistency of sausage meat with the claret, and fill the skins. Boil them gently in mild beer or water, enough to cover them, for ¾ of an hour, then fry for 15 minutes in butter. In Germany they are often served with well sweetened applesauce flavoured with cinnamon.

Time, 1 hour. Average cost, 2s. 9d.

Seasonable from September to March.

  • Beeton, I. Beeton’s Cookery Book.J.S. Doige: West Street, Blackpool. 1902. Reprinted by Rigby Publishers Lt. London, 1981. p. 126.

NOTES: Sausages: Links to the Past ALHFAM 2004 THF

  • Coriander is the essential HD flavor
  • Put the chopped meat into a food processor to make it into a meat paste (meat mousse)before filling the casings makes the sausage extra good
  • Make them a day or two ahead before serving to really meld the flavor
  • Besides the applesauce suggestion, also good in buns with yellow mustard or sauerkraut
  • ‘Skins’ is Victorian speak for guts – aka casings. KMW
Hot dog in NE style Bun, King Arthur Flour makes the bun pan

Hot dog in NE style Bun, King Arthur Flour makes the bun pan

Why are frankfurters considered fickle sports fans?

They always root for the wieners

(click to find out how wieners are made for you)

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